Description
A warm, comforting crockpot chicken tortilla soup that’s easy to make and perfect for leftovers.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
- 1 can (14.5 ounces) chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
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Instructions
- 1. Place the chicken breasts in the bottom of a 6-quart or larger crockpot.
- 2. Add the black beans, corn, diced tomatoes, Rotel, chicken broth, taco seasoning, cumin, and chili powder to the crockpot.
- 3. Stir the ingredients gently to combine them around the chicken.
- 4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender.
- 5. Remove the cooked chicken from the crockpot and shred it with two forks.
- 6. Return the shredded chicken to the crockpot and stir it into the soup.
- 7. Let the soup warm through for a few minutes before serving.
- 8. Ladle the soup into bowls and garnish with desired toppings, such as chopped cilantro, crushed tortilla chips, shredded cheese, sour cream, and sliced avocado.